Monday, December 15, 2008

Finals Soup

This is the best soup we've ever made (probably) and we have been able to reheat it for four consecutive meals. And still love it.

Chop fine:
3 cloves garlic
2 carrots
2 celery stalks
one red onion

Saute in olive oil in large soup pot. Add
1tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried rosemary
1/2 tsp dried basil
1/4 tsp dried parsley
2 bay leaves

Saute until fragrant.
Add 1 cup barley, stir around to coat it with the oil.
After about a minute, add:
1 cup water
1 24-oz can crushed fire roasted tomatoes
1 24-oz can diced tomatoes
salt (liberally)

Bring to a boil and add:
1 15-oz can canellini or great northern beans

Reduce heat to low, cover and cook for 1-2 hrs. Just before serving, add freshly chopped basil and parsley (about 2Tbs each).

Enjoy! This makes eight large bowls of soup. Water may need to be added at each reheating.